Khingal

Method

Mix flour, eggs, salt and water to form a soft dough, then knead for 5 minutes and rest for 30 minutes. Cut meat into small cubes and brown in oil with diced onions and minced garlic until caramelised, then add stock, pepper and half the coriander, simmering for 45 minutes. Roll dough thinly on a floured surface and cut into irregular diamond or triangle shapes approximately 5cm across. Drop the dough pieces into boiling salted water and simmer until they rise to the surface, then continue for 2 more minutes. Layer the cooked dough pieces with the meat stew in a serving dish, pouring the cooking liquid over them generously. Serve hot topped with yoghurt and remaining fresh coriander, accompanied by extra yoghurt on the side.